Potatoes/Batate/Aloo whatever you like to call it, is that one ingredient which is always available in my pantry and I am quite sure that is the case with most of us. Potato is such a delicious, versatile and easy to use ingredient and you can make so many varieties of dishes with it mashed potatoes, hash browns, stew, indian sabzis, stuffing for parathas, french fries, chips, baked potatoes, hasselback potatoes…the list is endless. “Batate ki sabzi” is my savior when I run out of all other vegetables 😛 :P.
Today I will be sharing a very simple recipe for baby potatoes which is jazzed up with chili some other spices and tamarind. There is no specific name for this dish so I am going to call it “khatte theeke aloo” which literally means “tangy and spicy potatoes”. This is a very common and popular ramadan snack dish at my in-laws place. And no prizes for guessing on how I got the recipe :P. However this potato dish can be enjoyed any time of the year and can be devoured as a side as well. The recipe is so easy that you simply cannot go wrong with it.
Serves 3 – 4
Baby potatoes – around 600 – 700gms (If you cannot find baby potatoes just use the regular white or gold potatoes)
1 to 2 tbsp tbsp of oil
1 – 1/2 tsp of cumin seeds
2 – 1/2 tsp of chili/mirchi powder
1/2 tsp of cumin/jeera powder
1/2 tsp of coriander/dhania powder
1/3 cup of tamarind pulp (made my soaking the tamarind in warm water)
Salt to taste
You may increase or decrease the amount of tamarind and chili powder as per your liking.
1) Start off by washing the potatoes thoroughly. Add the potatoes in a stock pot and add enough water so that the potatoes are completely submerged. Add some salt and then cook the potatoes on a medium flame until they are nice and tender.
2) Once the potatoes are cooked transfer them into a colander and hold it under cold running water for few minutes. This will help stop further cooking of the potatoes. Once the potatoes are warm enough to handle, peel off the skins of all the potatoes. Cut them in half and keep them aside. You can keep them as whole also but make sure that you poke a few holes in them with the help of a fork or toothpick to ensure that all the goodness of the tempering is absorbed by the potatoes.
3) Now lets prepare the tempering. Heat oil in a saute pan. Once hot add the cumin seeds and let them splutter. Now to this add the tamarind pulp, chili powder, cumin powder and coriander powder. Saute this for a min and cook the spices until the oil starts to separate.
4) To this tempering add the halved potatoes and salt to taste. Mix everything together nicely so that all the potatoes are nicely coated with the spices. Close the pan with a lid and let the potatoes cook in the spicy tangy masala for around 4 – 5 mins.
5) Finish off by garnishing with chopped coriander/cilantro leaves.
Serve hot 🙂